Farinata genovese with chickpeas, naturally gluten free

The Farinata Genovese prepared with chickpea flour, water, oil and salt is a traditional recipe from Liguria or more specifically from Genoa and it seems it wasalreadyknownby the ancient Romans. So the recipe is at least 2000 years old!

Very nutritious and healthy it can be a good substitute for bread and it is gluten free.

This is a very simple recipe made with very few ingredients. Chop finely some rosemary mix it with a couple of tablespoons of olive oil and drizzle on top for an uplifting aromatic flavour.

Serve warm, on its own or with cheese and cured meat.

Prep Time :10 minutes

Cook Time :30 minutes

Ingredients

Instructions

Put the chickpeas flour in a bowl and slowly add the water whilst stirring all the time. You need to make sure there are no lumps. Now cover the bowl with a plate or with a cloth and let it rest for a minimum of 3 hours or even better overnight outside the fridge.

Turn the oven on at its maximum temperature. My oven reaches 220 C (428 F). With a spoon remove the froth which will have collected at the top of the batter. Add 2 tbsp of olive oil, salt to taste and mix well.

Pour the remaining 2 tbsp of olive oil on a ovenproof non-stick pan (I have used a pan 12 inch- 30 cm diameter).

Pour the chickpea mixture on the pan and put it in the hot oven for about 30 minutes.

It needs to be nice and golden. After it is cooked if you like you can put it for a further 10 minutes under the grill mode. This will give it a more golden colour on top.

Grind some black pepper on it. You can serve it with chopped rosemary and olive oil, cheese and cured meat.

Dear Alida, A delicious post and a great recipe. I would love to share this with my brother as he eats Gluten Free. Your dish of cheese and meats with this yummy Farinata Genovese. A perfect combo and I love the rosemary added to this chickpea creation. Great job, Thanks for sharing dear friend…Have a wonderful day or night….Dottie 🙂

I have never seen a recipe like this before, Alida. I LOVE it! I have been eating a lot of chickpeas lately because of changes I’ve been making to my diet. They are soooo nutritious! When I’m needing a break from hummus, I will be sure to give this a try. I can’t even imagine how delicious it must be but I am more than willing to find out.

Thank you so much for sharing this new to me recipe, Alida. I’ll be saving it for sure!!!

Hi Susana,
I have relatives in Argentina near Buenos Aires who I visited a few years ago now. My grandparents emigrated there after the war and my dad lived in Argentina until he was 11. It is a country that I love; I love the people there and the food too! (I think Argentinian beef is the best in the world!). x

Ciao Alida! It’s so gratifying to see that you’ve chosen to share this scrummy recipe with all your readers. The basic recipe is usually eaten as a snack and is perfect piping hot with a sprinkling of freshly-ground black pepper. My fellow readers will be interested to know that this is the national dish of Gibraltar where it is affectionately known as “calentita” which means hot. Decades ago street sellers carried the large shallow round pans containing this delicacy on their head and would sell slices to their customers. Try this recipe, you will love it! Best regards!

This is so interesting and I can imagine how delicious this dish is piping hot with a sprinkle of pepper. Chickpeas are so dense and full of flavour that you don’t need much to go with it really. Thank you for your comment. I had no idea this was Gibraltar national dish. Ciao!

Hi Alida! In Argentina, where we inherited this récipe from our Italian ancestors, it is sold in “pizzerías”, either hot or at room temperatura. It is called “FAINA”, and is usually eaten along with a slice of pizza!!!!!!

Can you make this in a square glass pan? I’ve never seen such an item as you have on the picture, but I have a glass pan that is the same cm2 in area as yours in the recipe. Will the glass shatter? Will it even bake in glass or just not be cooked?
I don’t know what to use, but I really, really want to make this!

The glass pan will be perfect as long as it is heat proof (check on the back of the dish if it says “heat resistant”, like pyrex for instance). In a glass pan it will cook perfectly. I used a cast iron pan but you don’t need to use that.

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